italian cuisine

MINESTRONE

Ingredients

• 4 cups vegetable stock
• 2  cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped
• 2 tablespoons Italian seasoning(oregano, mint, basil, thyme, bay leaf, rosemary)
• 1  can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Directions

1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

RAVIOLI ARABEATA

Ingredients:                                                                            Serves 4
1.8-9 ounces ravioli, cooked to just before al dente (usually takes no more than 3-4 minutes in boiling water…make sure you don’t overcook!)
2.Tomatoes  14 ounce can chopped tomatoes with their liquid
3. Olive Oil 1/8 cup
4. Garlic 4 cloves , chopped
5. Dried Oregano 1 tablespoon  
6. Red hot pepper flakes1 teaspoon (crushed as described below)
Salt and pepper
Makes 2 servings
1. In a deep sauté pan or saucepan, stir together the tomatoes with their liquid and the chopped garlic, olive oil and dried oregano. Bring to a boil and immediately lower heat to maintain a low boil.
2. Stir sauce regularly and often, breaking up the tomatoes with a large spoon (wooden, sauté, mixing, etc). After about 30 minutes the sauce should be nice and thick.
3. Season with a small amount of salt and pepper and stir, checking the taste.
4. Place the pasta in its boiling water (the water should be mixed with about a tablespoon of salt and tablespoon and olive oil, of course) to be cooked
5. As pasta cooks,  place the red pepper flakes in the palm of one of your hands and then, holding your hands over the sauce, crush the pepper flakes into the sauce (the crushing brings out the heat of the flakes). Stir the sauce well and allow to simmer until pasta is cooked. Make sure you wash your hands VERY well after the red pepper flake crushing or you will regret it later.
6. Place perfectly cooked ravioli in sauce and gently stir together the pasta with the sauce over medium low heat for 2 minutes. Serve

POLLO ALLA CACCIATORE

 

Ingredients                                        Serves 4

• Chicken, cut into serving pieces -- 2 pounds
• Flour -- 1 cup
• Salt -- 1 teaspoon
• Pepper -- 1/2 teaspoon
• Olive oil -- 3 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 2-3 cloves
• Porcini or other mushrooms, chopped (optional) -- 2 cups
• White or red wine -- 1 cup
• Tomatoes, chopped -- 1 cup
• Water or chicken stock -- 2 cups
• Parsley, chopped -- 1/4 cup
• Fresh rosemary, chopped -- 2 teaspoons
• Thyme -- 1 teaspoon
• Salt and pepper -- to taste

Method

1. Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
2. Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and sauté for 2-3 minutes. Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
3. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
4. Adjust seasoning to taste and serve with polenta or roasted potatoes.

Fettucine Carbonara

 

Ingredients                                                  Serves 4

• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Melanzane parmigiana                                                   Serves 4

Baked aubergines make a delicious, Italian-style supper - just serve with crusty bread and a salad

Ingredients                                Quantity

Olive Oil                                   2 Tbsp

Garlic Cloves                          2no.

Chopped Tomatoes                  400gms

Cinnamon Stick                        1 no.

Basil                                         small bunch(shredded)

Aubergine                                 3 medium

Mozzarella(sliced)                     2 balls

Grated Parmesan                      3 balls

1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.
2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.

Grissini                                                             Serves 4

About 300g plain flour
2 tsp fine salt
75g unsalted butter
2 tsp dry instant yeast
75g soft cheese, such as chèvre or gorgonzola, say
150ml warm milk
3 tbsp finely chopped fresh herbs
Method:
1.Put the flour and salt in a bowl, rub in the butter and toss through the yeast. In a separate bowl, break up the cheese into smallish pieces and mix this with the milk and herbs, if using.
2.Pour this into the flour bowl and mix to a soft, sticky dough. Cover and leave to stand for an hour.
3.On an oiled or floured worktop, lightly knead the dough for 10-15 seconds only, no more. Return the dough to its bowl, cover and leave for another hour.
4.Heat the oven to 160C (140C fan-assisted)/320F/gas mark 2½. Without using flour, roll the dough to about 1cm thick, cut into strips and then, using your hands, roll each strip into a pencil-like stick. The idea of treating the dough this way is that you won't stress it out too much as you roll it.
5.Lay the dough sticks on a baking tray lined with nonstick paper and bake for 35-40 minutes, until golden and crisp.